I have long believed that as civilizations progressed we, as a people, have forgotten much of what we once knew and are simply relearning ancient wisdoms. I believe this is particularly true in the area of authentic ethnic cuisines. We now see the westernization of diets across the world and with that westernization (modernization) we find diseases on the rise in remote areas of the world where they once had no foothold.

Perhaps one key to the health and longevity enjoyed by the Moroccan people for centuries can be found in their food.

Certain herbs and spices are key to Morrocan cooking. In those herbs modern science is finding health benefits that are now being integrated into the modern world and diets of the more health conscious. As Western Medicine becomes less trustworthy and less affordable people are turning to their kitchens and spice racks for help with what ails them.

For instance the following herbs and spices which are commonly found in Moroccan recipes hold great healing powers. Oh and they are a delicious addition to almost any recipe. I used a July 2007 article by Sharon Palmer, RD entitled Top 10 Culinary Herbs and Spices: Flavorful and Functional found in the professional dietitian’s journal Today’s Dietitian Vol. 9 No. 7 P. 36 as the basis for this post.  Each of the herbs below are used constantly in authentic Moroccan recipes. The following is directly excerpted from that article.

• Curcumin, the Super Spice
  One spice that is reaping much attention is curcumin, which is found in turmeric and curry powder. The components of turmeric and curcumin and related compounds called curcuminoids appear to have antioxidant, anti-inflammatory, antiviral, antibacterial, and antifungal properties, with potential activity against cancer, diabetes, arthritis, Alzheimer’s disease, and other chronic diseases.3

“Curcumin seems to be a very good anticarcinogen. It is linked to reduced susceptibility to cancer with a decreased occurrence of leukemia and cancers of the prostate, breast, and colon, which is most intensively studied. We know that it promotes wound healing because it is an antioxidant and anti-inflammatory,” says Greg Cole, PhD, associate director of GRECC (Geriatric Research, Education & Clinical Center) Research at the Greater Los Angeles VA Medical Center and associate director of the UCLA Alzheimer’s Disease Research Center.

“It appears to be very helpful in the process of inflammation in the diseases of aging, including emphysema, diseases of the cardiovascular system, congestive heart failure, gastrointestinal issues such as colon cancer and irritants, and Alzheimer’s disease. There’s no question it can work as an antioxidant. The National Cancer Institute decided it was worth studying extracts of turmeric enriched in curcumin, and it appears that it is pretty safe at reasonable doses. What we don’t know is how much to take and the treatment window. We don’t have clinical trial data to say this is what you have to do.”

• Cracking Into Nutmeg
  Within the apricotlike fruit of the tree myristica fragrans lies a kernel. The dried covering of that kernel yields the fragrant spice nutmeg. According to Low Dog, nutmeg displays bactericidal activity toward Helicobacter pylori and Escherichia coli (E. coli) O157:H7. In addition, animal studies demonstrate antidepressantlike activity. But nutmeg lovers need to be cautious, as 1 to 2 ounces of nutmeg have been known to cause prolonged delirium and toxicity.
• Sweet, Sweet Cinnamon
  Cinnamon, the seasoning that’s as comforting as grandma’s apple pie, has been studied not only for its antioxidant capacity and antimicrobial effects but also for its role in insulin activity. Cinnamon’s active ingredients are polyphenol polymers, which scientists think may act like insulin. In three trials involving 164 patients with type 2 diabetes, researchers evaluated the efficacy of cinnamon supplementation. Two of the studies reported modest improvements in lowering blood glucose levels with cinnamon supplementation in small patient samples, while one trial showed no significant difference between the cinnamon and placebo in lowering blood glucose levels. Researchers concluded that cinnamon has a possible modest effect in lowering plasma glucose levels in patients with poorly controlled type 2 diabetes.4
• Hot Pepper
  There may be a host of health benefits in the heat of pepper. Cayenne pepper (ground red pepper), which gets its name from the city of Cayenne in French Guiana, is a concentrated source of capsaicin, the powerful phytochemical that gives chiles their heat and appears to have chemopreventative activity. Data also suggest that the major capsaicinoids of peppers target a variety of pathways involved in cancer development and inflammation.5 Low Dog reported that capsaicin and its relatives are also powerful analgesics.
• Fields of Garlic
  The perceived health benefits of garlic, a species in the onion family, have long been passed down through the generations in many cultures. Garlic contains substances now being studied for their anticancer effects, including allicin, allixin, allyl sulfides, quercetin, and organosulfur compounds. There is some evidence that consuming one half to one full clove of garlic daily may have a cholesterol-lowering effect of up to 9%. Also, 7.2 grams of aged garlic extract has been associated with anticlotting (in vivo studies), as well as modest reductions in blood pressure. However, a new National Institutes of Health-funded clinical trial recently published in the Archives of Internal Medicine found that consumption of garlic, in any form, did not reduce cholesterol levels in patients with moderately high levels.
• Exotic Ginger
  Ginger, a mixture of several hundred known constituents, including gingerols, beta-carotene, capsaicin, caffeic acid, curcumin, and salicylate, has a long history of medicinal use that dates back 2,500 years. Today, it is being studied for numerous uses, such as an aid for pain, nausea, and vomiting. According to Low Dog, dried ginger may be efficacious for nausea and vomiting associated with pregnancy with little risk of harm, but there have been contradictory studies for efficacy in motion sickness and chemotherapy-related nausea and vomiting. Some compounds in ginger have potent antioxidant and anti-inflammatory activities. In addition, ginger exhibits cancer preventive activity in experimental carcinogenesis. Epidemiologic data suggest that populations consuming foods rich in polyphenols such as ginger have lower incidences of inflammatory disease.2,9
• Cool Mint
  Peppermint, one of the most widely consumed single-ingredient herbs in teas, has been used in traditional medicine for centuries. The phenolic constituents of the leaves include rosmarinic acid and several flavonoids, such as eriocitrin, luteolin, and hesperidin. The main volatile components of the essential oil of peppermint are menthol and menthone. Peppermint has significant antimicrobial and antiviral activities, strong antioxidant and antitumor actions, and some antiallergenic potential. Some animal model studies show a relaxation effect on gastrointestinal tissue, analgesic and anesthetic effects in the central and peripheral nervous system, immunomodulating actions, and chemopreventive potential.10

For an explanation of the sources she used visit the article at http://www.todaysdietitian.com/newarchives/tdjuly2007pg36.shtml

In my next post I’ll share the health benefits of some of the common ingredients in traditional Moroccan recipes to give you a more complete idea of how healthy Moroccan food is and why it looks and tastes so delicious.